Chocolate and Walnut Bread Pudding – Day Two – Kahlua Cream Sauce
I’ve been on a diet since September and all of these recipes are sabotaging my weight loss goals. I’ve lost 12 pounds in the past 10 weeks, and I know it would have been more if it weren’t for these darn blogs! At least over on Pint Sized Baker, I’ve been enjoying my Weight Loss Wednesday posts where I feature a low carb or paleo dessert. This one recipe change has been a lifesaver – or maybe that’s waist saver.
Take this sauce for example. It was so goooood. The perfect topping to some vanilla ice cream, or chocolate ice cream, or even coffee ice cream. OMG! I want to run out and get a pint of ice cream now! But alas, I won’t…
I’ll enjoy remembering the sweet coffee flavor that I licked off the spoon… that I dipped my finger into and savored… that I watched my husband devour!
No, I’m not bitter at all.
For now I’ll enjoy my protein shakes and bun-less burgers, my veggies with a side of veggies, and my bacon and eggs for lunch almost every day. I like watching the scale go down and not having my jeans get tighter.
This recipe is part two of a three part series for Chocolate Walnut Bread Pudding and Cinnamon Raisin Bread.
Kahlua Cream Sauce
Kahlua Cream Sauce is great for a dessert topping.
Ingredients
- 1/2 cup sugar
- 4 teaspoons cornstarch
- 1 cup whipping cream
- 1/2 cup fresh coffee
- 1/2 cup Kahlua
Instructions
- In a medium saucepan, mix all ingredients together. Cook and stir over medium heat until thickened and bubbly. Cook for two minutes more, then allow to cool before serving.
- To store, place in an airtight plastic container and refrigerate. To serve, rewarm on the stovetop in a double boiler, stirring until thinner.
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